- 225g self-raising flour
- 1 tsp baking powder
- ½ tsp Salt
- 4 tbsp caster sugar
- 250ml milk
- 4 tbsp vegetable oil or melted butter, plus extra for frying
- 2 large eggs
- 12 pieces of streaky bacon
- Maple syrup to serve
- Heat the oven to 200°C fan/ gas mark 6. Lay the rashers of bacon on a baking tray making sure none of them overlap and bake them in the oven for 15 minutes until crispy. Remove when cooked and set aside until needed.
- While the bacon is cooking, sift the flour, baking powder, salt and sugar into a bowl and mix together using the Masha (fitted with the aerator blade) until the dry ingredients are combined
- In another bowl combine the milk, oil or butter and egg and mix using the Masha until whisked together. Pour the dry ingredients into the wet and use the Masha to thoroughly combine together. Do not over-mix just combine till you have a smooth batter and all the flour has been incorporated. Set aside for a minute.
- Add a little oil and butter to a large frying pan or skillet on a medium heat. Using a spoon or a small ladle pour in 4 small dollops of batter, they will spread so don’t add too much. Leave to cook until small bubbles appear on the top of the pancakes and then flip them over for another 2 minutes. You can keep them in a low oven to keep warm until you are ready to serve.
- When ready to serve, divide the pancakes between plates and stack them in a pile, top with the bacon and drizzle all over with maple syrup.